Pernil Estofado con Mofongo (Roast Pork Stuffed with Green Mashed Plantains)
Ingredients
The Roast
- 14 cloves of garlic
- 6 tbsp white vinegar
- ¼ cup olive oil
- 3 tbsp dry oregano
- 2 teaspoons black pepper
- ½ teaspoon salt for every pound of meat or to taste
- 1 envelope of Sazon Goya or equivalent without achiote
- 10 pounds pork roast
Mofongo
- 3 green plantains – cut in 1 inch rounds
- 3 garlic cloves
- ½ cup chicken broth
- Salt and pepper to taste
- 1 tbsp olive oil
- ½ pound fresh pork skin (chicharron)
Instructions
Roast
- Take the roast ingredients except the pork and blend to a paste. If it is too dry, add a little more oil and vinegar.
- After you have rinsed and pat-dried you pork place in baking receptacle. Season well with the paste inside and out. Save some for the skin.
Mofongo and assemble
- Put all ingredients into your blender and pulse until it all comes together. Or use your mortar and pestle and mash together a few pieces at a time adding parts of other ingredients.
- Place mofongo stuffing in center of butterflied roast.
- Preheat oven to 350F.
- Cover with skin and truss as shown below.
- Take seasoned skin and place on top of roast.
- Cover roast with aluminum paper and cook for 3 hours….uncover roast and baste. Cook for the remainder of time until thermometer reaches185 or when you puncture it and the juices run clear. Rule: 35 minutes at 350 F per pound of pork
- Let rest 15 minutes and serve.
Nutrition
Calories: 1078kcalCarbohydrates: 25gProtein: 146gFat: 41gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 384mgSodium: 1003mgPotassium: 2523mgFiber: 3gSugar: 10gVitamin A: 806IUVitamin C: 16mgCalcium: 84mgIron: 5mg
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